Dahi Ambula Rai

Ambula is sun-dried mango, known for its distinct sweet and sour taste. In traditional Odia households, ambula is a staple ingredient used to add tanginess to various dishes—especially when fresh green mangoes are not in season. It imparts a unique flavor that enhances the taste of many preparations.

One such traditional and flavorful dish is Dahi Ambula Rai or Dahi Ambula Besara—a tangy, sweet, and mildly spicy raita that pairs wonderfully with steamed rice.

Ingredients

1. 1. 10 pieces Dry mango slices (Ambula)

   2.  2 cups Yogurt (Dahi)

   3. 2 tsp Mustard paste

   4. 2 Green chilies (finely chopped)

   5. ¼ cup Sugar 

   6. 1 tsp Salt 

   7. ½ cup Grated coconut

   8. 1 tsp Roasted red chilli flakes and cumin seed powder
      
      

For Tempering

1. 9. 1 tbsp Oil

   10.  pinch of hing

   11. 1 tsp Cumin seeds

   12. 2 Dry red chilies

   13. 1 tsp Grated mango ginger (optional but aromatic)

   14. 2 sprig Curry leaves

Instruction

(method 1)

1. Soak the dried mango slices (ambula) in water for 1 to 2 hours until they soften. Once softened, drain the water and cut the ambula into small pieces.

2. In a bowl, take 2 cups of Yogurt (Dahi) and whisk it until smooth.

3. Dry roast red chillies and cumin seeds separately, then grind them into a coarse powder.

4. To the whisked Yoghurt, add: Sugar, Mustard paste, Grated coconut, Finely chopped green chillies, salt and the roasted cumin-chilli powder

5. Mix everything well. Then add the soaked ambula pieces and combine thoroughly.

6. Heat a small amount of oil in a pan. Add Cumin seeds, Dry red chillies, A pinch of hing (asafoetida), Fresh curry leaves, Grated mango ginger

7. Let the tempering sizzle, then pour it over the Yoghurt and ambula mixture. Mix well.

8. Dahi Ambula Raita is now ready to serve or offer. 

*Note: It makes a refreshing and flavorful side dish, especially when paired with hot rice. Mango ginger is optional, if not available, you can add fresh ginger. Adjust the sugar and salt based on your taste.

Alternate method:

1.  Soak the dried mango slices (ambula) in water for 1 to 2 hours until they soften. Once softened, drain the water and chop the ambula into small pieces.

2. In a bowl, take 2 cups of yogurt and whisk until smooth.

3. Dry roast the red chillies and cumin seeds separately, then grind them into a coarse powder.

4. Grind the mustard, grated coconut, and green chillies with 1/4 cup water.

5. Heat 2 tablespoons of oil in a pan over medium heat. Add the wet masala paste and saute for  2 to 3 minutes. Add 1/2 cup of water and soaked dry mango slices. Bring it to a boil. 

6. Remove from the heat and stir in the whisked yogurt. Add sugar, finely chopped green chillies, salt, and the roasted cumin-chilli powder.

7. In a separate pan, heat a small amount of oil. Add cumin seeds, dry red chillies, a pinch of hing (asafoetida), fresh curry leaves, and grated mango ginger.

8. Let the tempering sizzle, then pour it over the yogurt and ambula mixture. Stir everything together.

9. The Dahi Ambula Raita is now ready to serve.